Bruno Besa | Straw with golden highlights. A touch oxidized: an evolved, cooked-apple nose. Better on the palate, yet fairly simple on the finish. | 84

Andrew Jefford | Pale silver-gold. Perhaps there is a touch of oxidation here, but I enjoy the scents of white flowers and cream that this wine offers. Plenty of aromatic presence. Weighty and somewhat oxidized on the palate, too, alas. | 83

Michael Palij | Extremely leesy nose, dominated by notes of yogurt, butter, and dried honey. The palate is broad, and there are some wet stone and apricot notes to balance the secondary character. The winemaking, rather than the fruit, takes center stage in this wine. | 85